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Spaghettin with eggplant & olives

Yield: 4 Servings

Ingredients:

• 3/4 lb Spaghetti
• 1 Extra virgin olive oil
• 1 Med eggplant
• 1 Handful ripe pitted olives
• 1 Salt
• 1/2 Onion diced
• 1/3 Red yellow green peppers
• 2 Ladlefuls tomato sauce

Instructions:

Prepare the spaghetti noodles. Heat some olive oil gently in a pan and fry the onion until it is transparent. Meanwhile dice the eggplant and the peppers and add to the onion in the pan. Cook over med heat until the eggplant is just al dente; don't let it become to soft or it will start to break up. Add the olives and a small pinch of salt. Cook the spaghettin in the usual manner and warm the tomato sauce gently. Drain the spaghettin and serve straight on to four warmed plates. Pour a little tomato sauce over each serving and finish with the eggplant peppers and olives. Serve immediately.

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